Middle Eastern Olive Chicken Recipe – 8 Points

This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it. Each serving of this Middle Eastern Olive Chicken Recipe has just 8 Points per serving, which includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your Weight Watchers plan! Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night). I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning. Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.

Middle Eastern Olive Chicken Recipe

An easy one pot chicken recipe, this delicious Middle Eastern Olive Chicken is flavorful and filling, making it a wonderful healthy dinner idea that won’t use up all your Points.

Ingredients

1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)

1 large onion, finely chopped

3 small red potatoes, peeled and diced

1 28oz can of diced tomatoes

4 large garlic cloves, minced

1-2 cups fat free chicken broth

1 cup green olives, pitted

3 tbsp capers, rinsed

1/4 cup fresh parsley, finely chopped

1 tsp turmeric

1 tsp cumin

1 tsp paprika

1/2 tsp nutmeg

1/2 tsp cinnamon

Juice from 1 lemon, fresh squeezed

Zest from ½ lemon

Salt and pepper to taste

Instructions

Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.

Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.

Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.

Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).

I made this it was good! But my sauce looked red. Are you supposed to drain the tomatoes? Because I didn’t. Also, Are you supposed to precook the potatoes? Mine took twice as long to cook the potatoes till they were done. I did the 30 minutes on low, they were still raw so I turned it up to medium and did another 20 or 30 minutes. It was tasty though.